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Keto Deviled Eggs

Keto deviled eggs pair creamy yolks with mayonnaise, Dijon mustard, and apple cider vinegar for a smooth, tangy filling. The eggs are cooked off the heat, cooled in an ice bath, and finished with a sprinkle of paprika.
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Prep Time 10 minutes
Resting and chilling 22 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 135
Ingredients Method Notes

Ingredients
  

  • 6 eggs large
  • 14 cup water cold, divided
  • 4 cup ice
  • 0.25 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.125 tsp kosher salt
  • 0.125 tsp black pepper
  • 0.25 tsp paprika

Method
 

  1. Place the eggs in a 4-quart saucepan in a single layer and add 10 cups cold water, or enough to cover them by 1 inch.
  2. Bring the water to a full boil over high heat.
  3. Cover the pan and remove it from the heat.
  4. Let the eggs sit for 12 minutes.
  5. Combine the ice and remaining 4 cups cold water in a large bowl.
  6. Transfer the eggs to the ice bath and let them cool for 10 minutes.
  7. Peel the eggs and cut them in half lengthwise.
  8. Transfer the yolks to a bowl.
  9. Mash the yolks with the mayonnaise, Dijon mustard, vinegar, salt, and black pepper until smooth.
  10. Spoon the yolk mixture into the egg whites.
  11. Sprinkle with paprika.
  12. Refrigerate until ready to serve.

Notes

For a smooth filling, mash the yolks thoroughly before adding them to the egg whites. Refrigerate covered for up to 2 days; freezing is not recommended. Avocado-oil mayonnaise is a suitable keto-friendly swap.